Carrot Cake Bread

Leaving school was hard, but it also gave me an excuse to bake this bread! I had to use up some of the ingredients that I couldn't leave behind. That, and with some assistance from the cafe (thank you Bon Appetit), this bread was born!

Better yet, several of my friends were able to try it. I didn't tell them the bread was gluten free, yet they knew I could eat it, and THEY LOVED IT. Rave reviews all around. It made me so happy!

The thing I love about this recipe is that it is so easy, yet a little complex and most important, HEALTHY. I have always found that to be one thing carrot cake recipes lack. They seem to always be soaked in oil and drowning in sugar, which is not the case here.

Also, this recipe uses coconut flour, a great naturally gluten free flour that is extremely low carb, packed with protein and fiber and supplies you with some of your daily intake of healthy fats. Its a win-win situation! Because of all the fiberous ingredients in this bread however, go slow. Don't eat half the loaf just because it's that good ;) - we've all done it. The fiber will fill up your stomach and in 20 minutes you will wonder how such an innocent piece of bread could make you feel so uncomfortable. Fiber is good for you, but don't over eat or you will be overly full.

Healthy Carrot Cake Bread

1/2 cup coconut flour

1/2 cup ground flaxseed meal - mine was normal brown, not golden

1/4 cup yellow cornmeal

1/2 cup oat bran

2 T teff grain - not teff flour

2 T quinoa - the white variety, but you could use red and it would look and taste fine

4 eggs

1/2 cup coconut oil - melted

1/3 cup amber agave

1 tsp salt

2 tsp cinnamon

2 tsp stevia

1/2 cup medium shred unsweetened coconut

1 1/2 T vanilla extract

1 cup organic raisins

1/4 cup walnuts - mine were whole, but you can grind them, I enjoyed having chunks for a change

2 1/2 cups grated carrots

2 cups mashed bananas - this was about 6 medium sized bananas, NOTE: my bananas were ripe for eating, but not ripe ripe BROWN ripe

2 tsp baking soda

1 heaping tsp baking powder

roasted organic sunflowers seeds for the top - I used raw, but I actually like toasted better

To make the carrot cake bread:

This recipe is really easy. In two separate bowls mix the wet ingredients and the dry ingredients. Mix together, then fold in the chunkier ingredients like raisins, carrots and walnuts. Sprinkle sunflower seeds on top, and push into the dough slightly with your fingers. Bake at 350 degrees for about 45 minutes to an hour. On my recipe sheet I actually never wrote down how long it took?! Just watch it and then you will know when it is done.

This recipe makes enough for two small loafs in normal sized loaf pans, enough for several mini loaf pans, or like I did, enough for a medium sized loaf pan and a normal sized loaf pan. I don't know the measurements of all those pans, but I am sure you can tell what I mean :)

It also has enough protein (along with fiber) to keep you full and satisfied with only one slice!

Don't be afraid to have this for breakfast, lunch, snacks and picnics and parties on the lawn! I really loved this bread with fruit juice-sweetened raspberry jam from Sorrel Ridge.

Enjoy, enjoy!